Carne Adovada Recipe
User Reviews
5
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Prep Time
20 mins
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Additional Time
2 hrs 10 mins
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Total Time
2 hrs 30 mins
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Servings
8
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Calories
311 kcal
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Course
Main Course
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Cuisine
American
Carne Adovada Recipe
Description
The Carne Adovada Recipe features pork shoulder chunks browned and cooked in a thick red chili gravy made from sautéed onion, poblano and jalapeno peppers, garlic, and flour for thickening. The gravy is enriched with chicken broth, orange juice, and a blend of red chili powder along with oregano, coriander, cumin, vinegar, and honey. This combination creates a mildly spiced, slightly tangy sauce that coats the pork evenly. Slow cooking after browning the pork allows the meat to become tender and infused with the robust flavors of the sauce. The orange juice adds brightness to the deep, earthy chili base while the vinegar and honey balance the taste with acidity and sweetness.
Carne Adovada is a traditional southwestern-style dish that can be served as a main course alongside rice, beans, or tortillas. Its rich, saucy texture also makes it suitable for filling burritos or sandwiches. The presence of different peppers gives a subtle heat which can be adjusted by including or omitting the jalapeno or substituting with hotter peppers.
For best results, the pork should be patted dry before browning to develop a good sear. Cooking the flour with oil until the raw taste is gone ensures a smooth gravy. Adjust seasoning and sweetness to your preference towards the end of cooking.
Ingredients
- 2 1/2 pounds pork shoulder pork butt, cut into chunks - Or you can use pork loin
- 2 tablespoon olive oil
FOR THE RED CHILI GRAVY
- 3 tablespoons olive oil divided
- 1 onion chopped, large
- 1 poblano pepper chopped
- 2 jalapeno pepper chopped (optional, for more heat, or use a serrano pepper for hotter, small
- 4 cloves garlic chopped
- 2 tablespoons flour
- 3 cups chicken broth
- orange juice from 1 orange
- 3/4 cup New Mexico red chili powder like Chimayo (or use dark red chili powder, or ancho, pasilla, or both)
- 1 teaspoon oregano
- 1 teaspoon Coriander
- 1/2 teaspoon cumin
- salt to taste
- black pepper to taste
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or more to taste
Instructions
- Heat 2 tablespoons oil in a large pot to medium-high heat. I use my Dutch oven for this.
- Pat the chopped pork dry with paper towels. Season with salt and pepper and brown the pork a couple minutes per side. You may need to do this in batches. Remove the pork and set it aside for now.
- Heat 1 more tablespoon oil in the same pot and add the onion and peppers. Stir cook them down for 5 minutes to soften.
- Add the garlic and cook another minute, stirring, until the garlic blooms and becomes fragrant.
- Add the remaining 2 tablespoon olive oil and stir in the 2 tablespoons of flour. Cook, stirring constantly for 5 minutes to cook out the raw flour flavor. You can cook stirring longer if you'd like.
- Add the chicken broth, orange juice, chili powder, oregano, coriander, cumin and a bit more salt and pepper to taste. Cook for 5 minutes to thicken the gravy and develop the flavors.
- Return the browned pork to the pot bring the pot to a boil. Reduce the heat, cover, then cook the entire pot of pork in the gravy for 2 hours, or until the pork is fall-apart tender. The sauce should be nice and thick, like a chili gravy.
- Stir in the vinegar and honey. Season with a bit of salt and pepper to taste.
- Serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 22g | 44% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 58mg | 19% |
| Sodium | 458mg | 19% |
| Potassium | 864mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 6669IU | 133% |
| Vitamin C | 18mg | 20% |
| Calcium | 100mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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